Locally inspired offerings

November 16, 2014

Story By: Jaimie Kim | Photos by: Lawrence Tabudlo

In a time when many are cautious about the origin of their food, Kakaako Kitchen continues to rely on locally sourced ingredients to masterfully create a number of flavorful dishes.

“(We want to) highlight the farmers of Hawaii because they do work hard,” says chef Anthony Phillips.

The result is an extensive menu of specials and local favorites that are made fresh daily, and continue to be popular with customers.

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The restaurant’s Tuesday Roast Turkey ($10.50) special, for instance, is a popular special that sells out quickly.

“Customers are disappointed when we run out of this special. It’s best to come earlier in the day,” says Phillips.

The Roast Turkey features a generous portion of tender turkey on a bed of flavorful sage stuffing. Homemade gravy is drizzled on top. The meal is accompanied with home-style mashed potatoes and a choice of mac salad or ‘Nalo greens.

Char Siu Chicken Salad ($11.95)

Chinese Five Spice Shoyu Chicken ($10.50)

Classics such as Chinese 5 Spice Shoyu Chicken ($10.50), made with free-range chicken, is available daily.

“We try to keep it as organic as possible,” says Phillips of the dish.

Braised slowly in Kakaako Kitchen’s shoyu chicken marinade, the tender, flavor-packed meat practically slides off the bone, and is served with a choice of white or brown rice, and mac salad or ‘Nalo greens.

Take a break from the kitchen this holiday, as Kakaako Kitchen still is accepting pre-orders for its Thanksgiving feast. The six-course meal can be prepared for two, six or 12 people, and costs $20 per person. Orders must be placed by Nov. 18, and pickup is Nov. 26.

And, if you’re in the mood for something sweet, be sure to check out Kakaako Kitchen’s breads, cookies, lemon bars and other treats that are made in-house by pastry chef Justine Perkins.